"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Tenderloin Steaks with Horseradish Mustard Sauce Recipe

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This recipe for Tenderloin Steaks with Horseradish Mustard Sauce, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 oz beef, tenderloin, trimmed, raw, (four 1-inch thick steaks)
1/4 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1/2 cup canned beef broth, low-sodium
2 Tbsp Muirhead Horseradish mustard, or a similar brand
1/2 tsp sugar

Directions:
Directions:
Sprinkle steaks evenly with salt and pepper.


Place a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks and cook 5 minutes on each side or until desired degree of doneness. Place steaks on a serving platter and keep warm.


Add broth, mustard and sugar to pan; cook over low heat 2 minutes or until thoroughly heated, stirring constantly. Return steaks to pan, turning to coat with sauce. Yield: 4 servings (serving size: 1 steak and 1 tablespoon sauce).
Notes
Horseradish mustard can be found on the condiment aisle at the grocery store. As an ingredient, marinade or condiment, it offers a fiery hot yet sweet flavor. Serve it with leftover roast beef or as a sandwich spread.

 

 

 

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